Signs of the Tines by Joan Porte Virtual Book Tour and Giveaway

"The perfect gift with great recipes for the holidays!" 

~BK Walker, Author of Wolves of Shadow Falls Series

About the Author - Joan Porte

Joan started "playing" with Astrology when she was in grammar school. She always had a fixation with the planets - Pluto being her favorite (surprise she is Scorpio Sun!) Yes, Pluto is still a planet to her! She put her astrology "toys" away when she grew up and went into the "real world," sadly convinced that it was time to do more important things. The universe and her North Node in Sagittarius woke her up in her mid-thirties after which she began an intensive study of Western astrology.

According to Joan, "Modern Man takes for granted the Sun and how its energy propels and sustains life. Moon energy controls the tides yet we ignore the other more personal influences it has on our bodies and lives. We have lost the art of appreciating and reading the stars as messengers from the god and goddess. Humanity has disconnected from its source
and consequently suffers emotionally, spiritually and physically."

"Each person is born with a map - a soul map - that is his or her astrological chart. It is a map through the maze of life that shows the karma we need to balance our soul's desire for a life that leads to enhanced soul growth. I simply read the map - illustrating where you have been and where you are going to make your journey through life less bumpy." With this cook book Joan is combining her astrological knowledge with her lifelong love of cooking in her own inimitable way.

She is the author of the blog Karmic Astrology.

Her other book is Fortyish: Lessons For the Ages From a Baby Boomer.



Website | Signs Of The Tines FB | Karmic Astrology by Joan Facebook | Blog




Watch Media Videos with Joan

Genre: Astrological Cookbook
Publisher: Soulsign Publishing Company Ingraham Press
Release Date: April 2013
Amazon



Book Description:




A new breed of cookbook that combines personal astrology with a love for preparing and sharing delicious meals. Astrologer and gastronome Joan Porte brings a new, fun twist to cooking by showing anyone who loves to cook how to personalize a menu for your family and friends. Beautiful photographs complement the more than 120 featured recipes organized by zodiac sign. Choose a dish or plan a multi-course meal with selections from: Appetizers, Soups, Pasta, Veggies & Fruit, Meat & Fish, and Dessert for each of the twelve signs. SIGNS OF THE TINES is a heart-warming and mouth-watering invitation to eat in alignment with our stars!
– Adam Gainsburg / Soulsign

The 295-page book with more than 120 recipes is written to celebrate a unique pairing of food and astrology.

Discover why:

• Scorpios have a craving for pasta puttanesca
• Librans feel grounded when they dig into a chocolate mousse parfait
• Cancerians stand tall with their bowl of Brunswick stew
• Virgoans set aside their healthy-conscious habits when faced with chocolate raspberry ramekins
• Aquarians respond to the sustainable fish used in Pollock with berry prosecco sauce
• Pisceans beat a common ailment when feasting on quinoa with roasted root veggies.

"These recipes are taken from a number of sources; some are family gems, others I've concocted and tweaked over the years," says author Joan Porte.

The home cook will discover how astrology as a source for new food ideas and new ways to entertain friends. And the astrology enthusiast will discover how cooking can be a new use for astrology as a way to add more meaning to the daily ritual of eating we perform to survive and thrive.

Sample More Recipes Here

Tomatoes Stuffed With Artichokes & Feta

Taurus is a bit confusing when it comes to color. Bulls are drawn to the color red; however, the color associated with Taurus is emerald green, symbolizing the pastures in which they love to laze comfortably. Therefore, I offer here a very red veggie dish with a dash of green.

One of the first dishes I made when I was a kid were tomatoes stuffed with chicken and tuna salads. I thought they were just the neatest things. As I grew as a person and a cook, I encountered many recipes that stuffed tomatoes with some kind of creamy spinach messes or ones that were all breadcrumbs and cheese.

This recipe is my grown-up version of the stuffed tomato that embraces the artichoke as well and is easy enough for the sometimes lazy Taurus to make. (Did I say lazy? Oops. I hope they don’t stampede.)

6 large firm tomatoes*
1 tablespoon extra-virgin olive oil
2 14-ounce cans un-marinated artichoke hearts, diced
3 shallots, diced
3 garlic cloves, diced
Juice of ½ lemon
½ cup pitted Kalamata olives, roughly chopped
1 teaspoon fresh oregano, minced
10 ounces feta cheese, crumbled
6 big basil leaves

Serves 6

Preheat the oven to 350 degrees.

Cut the stems off of the tomatoes and scoop out the pulp, leaving the shell. Set the pulp aside in a small dish. Drain the artichoke hearts in a colander.

Heat the oil in a medium sauté pan over medium heat. Rough chop the tomato pulp and add to the pan; cook down until most of the moisture of the tomato is gone. Add the shallots and garlic and sauté until soft – about 2 minutes. (You may have to drizzle more olive oil into the pan to keep the veggies from sticking.)

Remove the cooked vegetables to a small dish to cool and add the artichoke hearts to the pan. Cook until they begin to turn golden brown. Squeeze the juice of the lemon in a small dish (watch the pits) and pour over the hearts. Let the lemon juice cook down and add the olives. Stir in the oregano and remove immediately from the heat. Add all of the vegetables together in one dish and let the mixture cool to the touch.

Fill the tomatoes ½ way with artichoke mixture, add a layer of feta, fill the tomato to the top with more artichoke mixture and top with more feta. Place a basil leaf on top of each tomato.

Place tomatoes on a greased cookie sheet and bake for 10 minutes. The cheese should be melted and lightly brown.

Serve warm.

*Depending on the size of your tomatoes you may have some artichokes left over. The mixture is great reheated and used as a topping for steaks or salads.

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